Lobster Newburg

Ingredients

• 4 tablespoons unsalted butter
• ½ cup shallots, minced
• 8 oz whole button mushrooms, sliced
• 3 tablespoons all-purpose flour
• ½ cup dry sherry
• 1 cup whole milk
• 1 cup heavy cream
• 1.5 lb cooked lobster meat, cut into bite-sized chunks
• 2 count egg yolks
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon ground white pepper
• 1 tablespoon fresh tarragon leaves, chopped
• 4 count puff pastry shells or toasted bread points

Instructions

1. 1

   Melt 3 tablespoons of unsalted butter in a 3-quart heavy-bottomed saucepan over medium heat. Once it foams and the milk solids turn light golden, about 1 minute, you're ready to cook the aromatics.

2. 2

   Add 0.5 cup of minced shallots — make sure they're finely minced so they'll cook evenly and melt into the sauce. Sauté, stirring occasionally, until they turn translucent and softened, about 2 minutes. You should smell their sweet, oniony aroma.

3. 3

   Slice 8 oz of whole button mushrooms into 0.25-inch-thick pieces. Add them to the pan and cook over medium heat, stirring frequently, until they release their liquid and begin to brown at the edges, about 5-6 minutes. You'll see the mushrooms shrink and the pan liquid reduce — this concentrates their flavor.

4. 4

   Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and shallots, stirring constantly to coat everything evenly. Cook for 1 minute while stirring — you're creating a roux that will thicken the cream sauce.

5. 5

   Pour in 0.5 cup of dry sherry while stirring constantly to prevent lumps from forming. Let the sherry simmer for 1-2 minutes — you should see the raw alcohol aroma fade and smell the sweet, cooked sherry instead. This burns off the alcohol and concentrates the flavor.

6. 6

   Slowly pour in 1 cup of whole milk and 1 cup of heavy cream, stirring constantly with a whisk. Bring the sauce to a gentle simmer over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Test by dipping a spoon in the sauce and running your finger across it — the sauce should leave a clear trail.

7. 7

   Remove the pan from the heat and let it cool for 30 seconds. In a small bowl, whisk 2 egg yolks together. Slowly ladle about 0.5 cup of the warm cream sauce into the egg yolks while whisking constantly — this tempers the yolks so they don't scramble. Then pour the tempered egg mixture back into the pan, stirring gently to combine. This enriches the sauce and creates a silky texture.

8. 8

   Return the pan to low heat and cook gently for 1 minute, stirring constantly, until the sauce is warmed through. Do not let it simmer — high heat will scramble the eggs and break the sauce.

9. 9

   Gently fold 1.5 lbs of cooked lobster meat (cut into generous bite-sized chunks so you get luxurious pieces in each bite) into the warm sauce. Add 1 tablespoon of fresh lemon juice, 0.5 teaspoon of sea salt, and 0.25 teaspoon of ground white pepper. Fold carefully with a rubber spatula — you want to warm the lobster through without breaking it apart, about 2 minutes.

10. 10

    Taste the sauce and adjust seasoning with more salt, white pepper, or lemon juice if needed. Fold in 1 tablespoon of freshly chopped fresh tarragon for a subtle herbal note that complements the rich lobster.

11. 11

    Warm 4 puff pastry shells in a 350°F oven for 3-4 minutes if using, or have 4 slices of bread toasted and cut into points. Spoon the lobster Newburg generously into or over the pastry shells or toast points, filling them until the sauce spills elegantly over the edges. Serve immediately while the sauce is still warm and silky.

Tools you’ll need

• 3-quart heavy-bottomed saucepan
• whisk
• rubber spatula
• small mixing bowl
• sharp knife
• cutting board
• spoon for testing
• instant-read thermometer (optional)

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